Cajun Steak Tips with Cheesy Rigatoni
The night a weeknight dinner turned theatrical I remember standing in my tiny kitchen, a radio humming and a half-empty bottle of red wine on the counter, when I decided to turn ordinary rigatoni into something a little naughty. I started with a pound of steak tips and a spoonful of Cajun seasoning and ended…
The night a weeknight dinner turned theatrical
I remember standing in my tiny kitchen, a radio humming and a half-empty bottle of red wine on the counter, when I decided to turn ordinary rigatoni into something a little naughty. I started with a pound of steak tips and a spoonful of Cajun seasoning and ended up with a dish that smelled like a late-night bistro and tasted like a celebration. That first experiment was inspired by a creamy-parmesan rigatoni riff I first saved while hunting for bold weeknight ideas, and it set me on a path of small, delicious discoveries. If you want the exact recipe that follows my method, it’s right here below.
The cast of characters (yes, all of them)
- 1 pound steak tips
- 2 tablespoons Cajun seasoning
- 8 ounces rigatoni pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
I like to introduce the proteins and the pasta to each other slowly in my mind: the steak brings the char and chew, the rigatoni soaks up sauce at its ridged edges, Parmesan melts into silk, and cream smooths everything into a glossy ribbon.
The first sear that changed things
This is where the experiment earns its stripes. Heat your skillet over medium-high and add 2 tablespoons olive oil. Season the steak tips liberally with 2 tablespoons Cajun seasoning, salt, and pepper. Searing is non-negotiable: cook the steak tips in the hot pan until they develop a brown crust, about 3-4 minutes per side depending on thickness. Pull them off and let them rest for a few minutes; they will keep cooking and the juices will redistribute.
At this point in my early attempts I rushed and sliced the meat immediately. Lesson learned: resting is the quiet alchemy that turns good steak into great steak.
The moment the cream goes silky
Lower the heat on the same skillet and add 1 cup heavy cream, stirring frequently so it doesn’t scorch. Once the cream warms, gradually add 1 cup grated Parmesan cheese, stirring until it melts into a creamy sauce. This is the sensory payoff: the sauce should go from thin to luscious and cling to the back of a spoon. Salt and pepper to taste, remembering that Parmesan is already salty.
While that happens, cook 8 ounces rigatoni according to package instructions; drain and set aside. The rigatoni will catch the sauce in its ridges, which is why this shape is perfect for the job.
Full method (your safety net)
- Cook rigatoni according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium-high heat.
- Season steak tips with Cajun seasoning, salt, and pepper.
- Sear the steak tips in the skillet until cooked to your desired doneness, about 3-4 minutes per side. Remove from skillet and set aside.
- In the same skillet, lower the heat and add heavy cream, stirring frequently.
- Gradually add Parmesan cheese, stirring until melted and the sauce is creamy.
- Add the cooked rigatoni to the sauce, tossing to coat.
- Add the seared steak tips to the pasta and stir to combine.
- Serve hot, garnished with chopped parsley.
I include the numbered steps exactly because, after hundreds of experiments, these nine actions are the spine that keeps the dish honest.
How you’ll know it’s done right
- Steak: A good visual guide is color and texture. The exterior should be darkly seared with a thin crust. For medium-rare aim for an internal temperature around 130 to 135 F, or trust the finger test if you prefer. Rest before slicing.
- Sauce: Should coat the pasta without being runny or clumpy. If it separates, a splash of reserved pasta water usually brings it back.
- Pasta: Al dente is the goal. Rigatoni will continue to soften when mixed into the sauce, so stop boiling a minute shy if you’re unsure.
Tiny experiments that matter (practical tips)
- Save a half cup of pasta water before draining. A little starchy water tames a tight sauce and helps it cling to the rigatoni.
- Don’t overcrowd the skillet when searing the steak tips. Work in batches if needed so you keep that cherished crust.
- Grate your own Parmesan for melting reasons: pre-grated often contains anti-caking agents that affect texture.
Versions I’ve taken for a spin
- Swap the steak tips for sliced chicken breast if you want a milder protein and a leaner plate.
- For a smoky finish, finish the seared steak tips with a quick splash of Worcestershire or a pinch of smoked paprika.
- If dairy is an issue, try a coconut cream substitution and a vegan Parmesan alternative, though the flavor shifts noticeably.
If you like trying protein swaps, you might also enjoy the spicier seafood counterpart I also developed.
What to serve it with and when to bring parsley out
This dish is rich, so think bright or acidic on the side: a crisp green salad dressed with lemon vinaigrette, roasted asparagus, or even a handful of pickled red onions to cut through the cream. Garnish with chopped parsley just before serving—the herb’s freshness lifts the whole plate.
Leftovers, reheating, and storage
Let leftovers cool before sealing in an airtight container. Refrigerate for up to 3 days. When reheating, do it gently over low heat on the stovetop with a splash of water or cream to re-emulsify the sauce. Microwave works in a pinch; add a tablespoon of water and stir halfway through.
A personal touch I always add
When I plate this for friends, I shave a little extra Parmesan over the top and scatter parsley by hand. There is something about the ritual of finishing that makes the meal feel intentional, not just fed. That first night with the radio and the wine taught me recipes are more than lists; they are moments you can recreate at will.
Conclusion
If you want a reference that inspired my approach, I compared notes with a version on Recipes by Charlotte for technique ideas and presentation choices in my early experiments: Recipes by Charlotte version. For a quick saved copy I bookmarked while testing, I also checked a saved page on Cooked.wiki to see alternate ingredient ratios: Cooked.wiki saved version.
Creamy Cajun Rigatoni with Steak Tips
Ingredients
Method
- Heat a skillet over medium-high heat and add olive oil.
- Season steak tips with Cajun seasoning, salt, and pepper.
- Sear the steak tips in the skillet until cooked to your desired doneness, about 3-4 minutes per side. Remove from skillet and let rest.
- In the same skillet, lower the heat and add heavy cream, stirring frequently.
- Gradually add grated Parmesan cheese, stirring until melted and the sauce is creamy.
- Cook rigatoni according to package instructions; drain and set aside.
- Add the cooked rigatoni to the sauce, tossing to coat.
- Add seared steak tips to the pasta and stir to combine.
- Serve hot, garnished with chopped parsley.
